A recent study conducted by veterinary and agronomic researchers from Lusófona University in Portugal has provided a new One Health perspective on food safety in ready-to-eat (RTE) produce, with a focus on the challenges related to microbiological contamination in minimally processed fruits and vegetables.

With each passing year, new and emerging technologies and techniques that have promise for advancing food safety are developed and validated. This article summarizes the top food safety innovations of 2023, based on audience interest. 

Tebots Inc. has designed a UV disinfection station called POZ that addresses the limitations of existing devices that have prevented the technology’s adoption by the foodservice industry.

A recent study has demonstrated the antimicrobial efficacy of a novel organic acid compound against common foodborne pathogens and biofilm.

This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.

An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.

Campden BRI has updated guidance on the design, implementation, and control of cleaning and disinfection of food factories. 

With employee safety and stability of operations at the forefront of all of your daily procedures, these are the two key elements of effective COVID-19 prevention that food manufacturing companies need to adhere to.